Gingerbread Cookie Popcorn
Makes 4 servings
105 calories / 9F / 5C / 1.5P / per serving
- 1/2 cup popcorn kernels
- 2 Tbs grass-fed butter
- 2 Tbs Offbeat Foods Gingerbread Cookie Butter
- Dash cinnamon
- Sea salt
- Add the popcorn kernels to an air popper. Pop into a large bowl; set aside.
- Add the butter to a small bowl and melt in the microwave for 10-20 seconds. Add the OffBeat Gingerbread Cookie Butter to the melted butter and stir until combined.
- Pour the butters over the top of the popcorn and toss to coat. Sprinkle with cinnamon & sea salt. Enjoy!